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Ham and Potato Chowder on a plate
Andrew Fowler

Ham and Potato Chowder

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Prep Time 25 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs meaty smoked ham hocks
  • 8 cups water plus enough to restore strained stock to 5 cups
  • 1 medium yellow onion quartered
  • 2 celery stalks cut into large pieces
  • 1 dried bay leaf
  • 2 lbs red potatoes scrubbed and cut into 1/2-inch cubes
  • 1/4 tsp black pepper
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream

Method
 

  1. Put hocks, stock water, onion, celery, and bay leaf in a large pot. Bring to a simmer; skim foam. Simmer gently, partly covered, 2 to 2 1/2 hours until meat pulls easily from bones. Add adjustment water as needed to keep hocks mostly covered.
  2. Transfer hocks to a tray. Strain broth into a clean pot; discard vegetables and bay leaf. Skim fat; measure 5 cups stock, adding water if needed.
  3. Once cool enough, pull ham from bones. Discard bones, skin, and tough connective tissue; cut meat into small pieces.
  4. Add potatoes and pepper to measured stock. Simmer 18 to 22 minutes until tender; mash about one-quarter of potatoes in pot to thicken.
  5. Fold in ham, milk, and cream. Warm gently 5 minutes until steaming, without a hard boil. Divide among 6 bowls.